Title
Artichoke to Zaatar: Modern Middle Eastern Food,Used
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This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by awardwinning chef Greg Malouf and his writing partner, Lucy Malouf, Artichoke to Za'atar covers everything from the basicsalmonds, lemons, and yogurtto less widely known components such as pomegranates, rose water, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 as Arabesque, this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre. Artichoke to Za'atar is a volume to read, use, and treasurea must for anyone interested in creative cooking and culinary history. Now available in North America for the first time.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What type of recipes are included in 'Artichoke to Za’atar'? A: The book features a comprehensive collection of 170 recipes, organized alphabetically by ingredients commonly used in Middle Eastern cooking.
- Q: Who are the authors of 'Artichoke to Za’atar'? A: The book is written by award-winning chef Greg Malouf and his writing partner, Lucy Malouf.
- Q: What is the main focus of the book 'Artichoke to Za’atar'? A: The book focuses on modern Middle Eastern cuisine, offering recipes and insights into various ingredients, from basics to lesser-known components.
- Q: Is 'Artichoke to Za’atar' suitable for beginners in cooking? A: Yes, the book provides helpful tips on selecting, preparing, and cooking ingredients, making it accessible for beginners as well as seasoned cooks.
- Q: What is the edition and publication date of 'Artichoke to Za’atar'? A: This is the First Edition of the book, published on March 1, 2008.
- Q: How is 'Artichoke to Za’atar' organized? A: The book is organized alphabetically by ingredients, with each recipe accompanied by descriptions and histories of the ingredients used.
- Q: What type of binding does 'Artichoke to Za’atar' have? A: The book is bound in hardcover, providing durability and a quality feel.
- Q: How many pages are in 'Artichoke to Za’atar'? A: The book contains a total of 352 pages.
- Q: What is the condition of the book 'Artichoke to Za’atar'? A: The item condition is rated as 'Very Good', indicating that it is well-maintained.
- Q: Can 'Artichoke to Za’atar' be used as a reference for culinary history? A: Yes, the book includes brief descriptions and histories of each ingredient, making it a valuable resource for those interested in culinary history.